2 lbs. shrimp or 1 lb. already cooked and prepared
1/2 c. onion, chopped and browned in 2 tbsp. butter
1 or 2 cloves minced garlic
1 c. raw white rice
1 lg. can tomatoes, not drained
2 c. chicken bouillon
1 bay leaf, broken in pieces
3 tbsp. chopped parsley
1/2 tsp. ground cloves
1/2 tsp. marjoram
1 tsp. chili powder
Dash of cayenne pepper
1 tsp. salt
1/8 tsp. pepper

Combine onion, garlic, rice, bay leaf, parsley, cloves, marjoram, chili powder, cayenne pepper, salt, and pepper in casserole. Mix gently. Combine tomatoes and bouillon. Just before baking, add wet ingredients to dry. Add shrimp and mix. Bake 1 1/2 hours at 350 degrees, covered. Serves 6.